Simply Quinoa · by Alyssa★ 4.7 (50)
Moroccan Chickpea Stew in the Slow Cooker
NUTRITION · PER SERVING250M COOK
CAL 23%·PRO 36%
CARBS 70G62% OF CAL
14G FIBER13G SUGAR44G OTHER
FAT 10G21% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant slow-cooker stew of chickpeas, lentils, butternut squash, and warm Moroccan spices. Hearty, deeply seasoned, and completely plant-based. A satisfying vegan dinner with exotic flavor.
mainmoroccansoupbeans⏲️ slow cookergluten freevegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium white onion (chopped)
- 3 garlic cloves (minced)
- 1 small butternut squash (peeled and chopped into bite sized pieces)
- 1 red bell pepper (chopped)
- 3/4 cup red lentils
- 1 15 oz can chickpeas, drained and rinsed
- 1 15 oz can pure tomato sauce
- 1 teaspoon freshly grated ginger
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt and pepper (+ more as needed)
- 3 cups vegetable broth
- to serve:
- cooked quinoa
- arugula
- coconut yogurt
At a glance
PER SERVING · TIME 250M
CAL 23%·PRO 36%
CARBS 70G62% OF CAL
14G FIBER13G SUGAR44G OTHER
FAT 10G21% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 4h
- Sodium
- 1023mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1183mg
- Calcium
- 123mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1023MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.